Name: Scallops with Mushrooms in White-Wine Sauce
Yield: Makes 8 first-course servings
Ingredients: 1/4 cup coarse fresh bread crumbs from a baguette; 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce); 1 1/4 cups dry white wine; 1 cup water; 1/2 small onion, sliced; 1/2 Turkish or 1/4 California bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces; 1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise; 3/4 stick (6 tablespoons) unsalted butter; 1/2 cup heavy cream; 1 large egg yolk; 1 tablespoon all-purpose flour; 8 cups kosher salt to stabilize scallop shells (if using); 1 1/2 tablespoons minced fresh flat-leaf parsley; 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

Scallops with Mushrooms in White-Wine SauceMiki Duisterhof

Coquilles St.-Jacques

Active time: 30 min Start to finish: 1 hr

Cooks' note:

• Scallop mixture can be made (but not spooned into shells or ramekins) 1 day ahead and chilled, covered. Reheat in a saucepan over moderate heat before proceeding.

Recipe notes

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